Keto Lemon Curd Recipe

This low carb lemon curd is creamy, dreamy, lemony stuff. I’ve found a new easy method that uses whole eggs and makes the best sugar-free lemon curd ever. Lemon lovers, rejoice! There are so many amazing low carb desserts you can make with this gorgeous curd. Instructional video included.

Oh. Em. Gee. There are exactly 54 days until the release of Easy Keto Desserts! Not that I am counting or anything. I am not in the least bit excited for this cookbook. Nope, not me. I don’t really like dessert at all. I could take it or leave it, really. My sweet tooth is not strong and I much prefer savory keto recipes.

If you haven’t pre-ordered your copy yet, it’s time to hightail it over to Barnes & Noble or Amazon. Because you, my fellow low carb dessert lover, want that book as soon as it hits the market. I know you are going to love it!

How To Make Keto Lemon Curd

So yes, we have a ways to go here but I thought I’d bring you a little teaser in the form of this amazing and easy keto lemon curd. I’ve made lemon curd any number of times before but I was experimenting a lot when I was writing the book and I decided to try a whole egg lemon curd. Typically lemon curd is made with just egg yolks, which leaves you with leftover egg whites. Not the worst problem in the world but it’s all that much easier when a recipe uses the whole egg. Less fuss, less muss, and nothing sitting in your fridge, waiting to be used up.

I have to say that this was easily the best sugar-free lemon curd I’ve ever made. It was creamier and a little fluffier, and it didn’t seem to curdle as easily. And oh my goodness, I could have just stood there, spooning the curd into my mouth, even when it was still warm. I will never make lemon curd any other way ever again. I featured it in two recipes in Easy Keto Desserts, including some mini tarts and some keto lemon mousse, but there are so many other things you can do with it. I am excited to make more and start playing with it.

But in the meantime, friends, here are some great low carb recipes that go perfectly with my delicious keto lemon curd! (Use this new recipe in place of the older one).

This low carb lemon curd is creamy, dreamy, lemony stuff. I've found a new easy method that uses whole eggs and makes the best sugar-free lemon curd ever. Lemon lovers, rejoice! There are so many amazing low carb desserts you can make with this gorgeous curd. Instructional video included.

In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the eggs, sweetener, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully as it will thicken all of a sudden.

Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy.

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

I have used Monk fruit in this recipe and like it better than swerve. I prefer things more tart and only used 1/4 cup granular monk fruit sweetener. I would start with that, taste and add from there. This recipe is delicious either way.

Sweet Liberty! Not kidding – I spooned the last of my homemade lc lemon curd into my mouth, straight out of the jar, this morning. And here is your recipe for lemon curd staring me in the face. LOVE the fact your recipe uses the whole egg. This will be my new go-to for lemon curd. Don’t even have to try it – I KNOW it will be the best ever.

Omg, can’t wait to make this to go with some warm scones. I love Lemon Curd and last year when my daughter went to England she brought me back a jar of it. I didn’t open it yet because I knew it is full of sugar. Now I cam have my scones and lemon curd. Hopefully I’ll make this next weekend to share with my daughter while we make Christmas cards. What a nice treat. Thank you for this recipe.

Made it last night, lemon curd is one of my favorite ever. Totally agree with eating it from the container! This was SO fast and easy to make. Honestly, had a hard time waiting for it to cool. I decided to make an almond flour crust and whipped cream topping instead of meringue while I was waiting. A-MA-ZING ;D

It already makes quite a bit, it shouldn’t be kept for more than a week in your fridge, and it doesn’t freeze well. So unless you are serving it to many many people at once, I don’t see the advantage of doubling or tripling it.

Do you think this would reheat well? I used to make a lemon chicken with lemon curd, and I miss it soooo much! This looks fabulous – just like all your recipes! I’ve never made a bad one … not even a ‘meh’ one! 🙂 So thank you!!

I think I did this wrong, and would appreciate advice. I thought I did it like the recipe, but I must have had the heat too low, because it took me considerably longer for it to thicken–like 30 minutes instead of 10. But I didn’t think that would hurt anything. The flavor was absolutely wonderful, and it had a creamy texture, but after it chilled in the fridge it was extremely grainy. Is this normal? Does that indicate what I did wrong? Thanks!

I just made this for the second time and it turned out perfectly. I had to get the plastic wrap on quick so I wouldn’t eat the whole thing by the spoonful. I tried it in a small tart shell. YUMMY!! And, it’s delicious on flaxseed/psyllium husk toast. Thank you for this recipe. The best.

Marvelous! Super delicious! I substituted the 1/2 cup of Swerve with a bit less than 1/4 cup of Pyure because that’s all I had on hand, and also because I prefer more tart than sweet when it comes to lemon, but other than that I followed the recipe exactly. My husband and I could not even wait for it to chill and ate it warm from the stove, much to the delight of our tastebuds. Thank you for sharing!

Is the recipe for the lemon tarts with a raspberry on top in your new book? I just bought lemons and will be making the curd today. But I want the recipe for the tarts. If it’s in your new book I’ll be buying it!! I’ve been following your food for several years now and I love the recipes. You’re my inspiration to stay Keto! Thank you.

Hi. In the UK we tend to weigh most things in baking. I am OK with cups however but I’m puzzled as to how to measure/weigh tablespoons of butter. Is the butter softened and then scooped? Is it a flat tbsp or rounded? Any advice would be helpful as I really want to make this lemon curd. Type 1 diabetic but don’t want to give up sweet treats. Thanks.

This was INCREDIBLE! I can’t believe how easy it was and it was a total crowd pleaser. I made both this and topped with vanilla bean whipped cream and also created the mousse from Easy Keto Desserts and both were amazing. Thank you for yet ANOTHER awesome recipe that I can add to my collection of keepers!

I haven’t tried lemon bars this way. I actually do have a lemon bar recipe but it’s going in a future (BIG) baking cookbook which won’t be out for a while. You could try just baking this over my shortbread crust but it may need something to help firm it up a bit.

Excellent, I ended up using Meyer lemons and didn’t realize that they are sweet in comparison to regular lemons. Fortunately I didn’t use a full 1/2 cup of sweetener. This turn out beautiful, smooth, creamy and lemony. For a pretty parfait, I layer it with sour cream and fresh organic blackberries, what a treat. I have been on a low carb diet for 4 months and have lost a little over 20 pounds. I have been avoiding desserts, as I thought disappointed. This was so good and easy, that I bought Easy Keto Desserts for my Kindle.

This recipe turned out really nice, but I modified it a bit. On principle I don’t like using brand names in my recipes if I can avoid it, so I used about 4-5 drops of liquid Stevia and a 1/4 cup of powdered (not granular, powdered is more dense) erythritol and it came out quite nice. I also scaled the ingredients up by 1/3 to get a little more volume. Note the sweetener I used was more than adequate for the additional egg, etc.

Ohmigawd, how can I stop myself from eating this all at once! Sooooooo delicious and easy.Thank you so much. I wonder, however, how you got 8 servings at 3 Tbs. per serving? I only managed to get just over 4 portions. Don’t get me wrong, that’s fine but it means more calories, carbs etc. When I put the ingredients into Cronometer I also came up with much higher carb count. I always wonder about that. How the recipe maker comes up with the carb counts, or nutritional info. When I do it, it invariably comes out differently. I much prefer your count, lol. I used only half the swerve as well, so it’s a drag that I have higher “nutritional facts” count. Any insights would be much appreciated.

Hi there. Is your Chronometer by chance counting the erythritol in the Swerve? I use a software package that I had to pay for, one that pulls from the USDA database, so it’s accurate. But I don’t count erythritol at all, as I make clear in my nutritional disclaimer, because it doesn’t affect blood sugar at all.

When I make mine, which I have several times, I get 1 1/2 cups worth of curd. That’s 24 tablespoons, so 8 servings if a serving is 3 tablespoons. Not sure why you would be getting less. Smaller eggs?

I’m still loving every lick of this recipe, but even though I used Swerve confectioner, when it had fully chilled the Swerve crystallized. To the best of your opinion, would liquid sweetener work with this, or is the bulk needed to thicken it up? Hoping liquid could solve the problem.

It does rely some on bulk sweetener and mine doesn’t recrystallize like this. I don’t know why it does for you… but you could try using 1/2 Bocha Sweet in place of half the Swerve. That helps offset the recrystallization. I don’t know that a liquid sweetener would work.

Carolyn, I wanted to let you know how I made this without powdering the sugar. (because I was to lazy to take the time) I separated the egg whites and mixed them with my plain erythritol in my stand mixer bowl set over a pan with some water. I whisked them together over low heat until the sweetener dissolved then added the yolks and lemon juice and continued on per your instruction. I do this same method to make my swiss meringue buttercream frosting, thats made exactly like the standard recipe. And a big plus, the erythritol seems to lose it’s cooling effect. Anyway, thought it might help some that can’t powder their sweetener or are having problems with crystallizing. Thanks so much for the recipe! It’s so delicious and perfectly simplified!

Love this recipe. I make mine in my vita mix blender- put in all ingredients except for the butter and blend for about 5-6 minutes. When thickened I add butter. It turns out perfect. Thank you for this.

I made a double batch of your lemon curd and put it in your almond pie crust. Topped it with sugar free whipped cream. So so good. Thank you for your efforts to give us such great recipes. I was going to submit a picture but doesn’t seem that’s allowed here. Thanks again.

So delicious!!!! The curd itself is so good I could’t stop eating it. I also put it in almond and pecan pie crust and refrigerated now. Can’t wait to try it with pie crust. FYI I just bought you lastest book, can’t wait to try another recipes.

I usually make the real curd with sugar…my recipe is delicious and microwave!!!
I applied the same cooking technique pretty well for the recipe above and it turned out perfect in 3 minutes. I had a smooth thick curd. I even added a table spoon of 35% cream and whisked the whole thing up.
Perfect for dipping strawberries and minus the sugar/calories

Carolyn, can lemon curd be made ahead and frozen? I have cupcakes I would like to fill with it, but the party isn’t for a few days…I was wondering if I can freeze the cupcakes and lemon curd separately, and then thaw and fill the day of the party (it seems filling them and then freezing wouldn’t be as yummy). Thank you for your advice if you can help a girl!!!

Just made this lemon curd to go in yogurt being made in my Instant Pot – it is so yummy there will be no problem finishing it – the problem may be not having enough to put in the yogurt after all the taste- testing! Thanks for this recipe!

I cannot believe how good this is. I’ve been obsessed with your old fashioned baked custard, but after a few weeks of that one, I needed a lighter sweet! Made this the other day, and smeared it on some of your cream scones for breakfast. Delicious! You are one seriously talented lady. Thanks for making keto so easy!

Tasted great, but crystallized the same day after cooling. The only ingredient I switched was powdered Lakanto for the Swerve. Could that alone be the cause of the crystallization?
Has anyone tried Allulose or Inulin as a sweetener for this?
Any tips would be appreciated. Thank you!

This came out great the first time. 2nd time it took 45 minutes over a rolling double boiler to thicken. Weird.
3rd and 4th times, the Anthony’s confectioners erythritol I was using reverted back to full crystals overnight. It was like loose sandy cement. Some batches take forever to grab, some revert back to crystalline form. Mixed results following the same recipe.

I found out about your Lemon Curd recipe at a diabetic potluck. A guy baked a sugar-free yellow cake in an oblong pan, let it cool, smoothed your Lemon Curd all over, chilled it, then whipped up Meringue and put about a 1/4 inch on the Lemon Curd, and browned it. Lemon Meringue CAKE… so amazing.
Thanks for this recipe!

Your email address will not be published. Required fields are marked *

Recipe Rating

Comment

Name *

Email *

Website

Save my name, email, and website in this browser for the next time I comment.

By submitting this comment you agree to share your name, email address, website and IP address with All Day I Dream About Food. This information will not be used for any purpose other than enabling you to post a comment. *

Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more